September 17, 2008 | Condiments, Sauces

Perhaps it’s the fact that I’m leaving for Italy tomorrow, or maybe it’s just the abundance of home grown tomatoes I keep receiving from my farm and friends.
Whatever the inspiration, I used those lovely tomatoes to make Marinara Sauce yesterday. Homemade sauce is so much fresher tasting than what you get in a jar, and surprisingly easy. You can use it right away, or jar it, freeze it, and enjoy it all winter.

Marinara Sauce

1/4 cup extra virgin olive oil
2 dozen large plum tomatoes, peeled and seeded
1 large onion, finely chopped
4 cloves garlic, roughly chopped
1/4 cup basil leaves
1 piece of rind from Parmigiano Reggiano cheese, optional
Salt, pepper and sugar to taste

Heat oil in a large stockpot over medium high heat. Add onion and cook, stirring occasionally, until onion is soft, about 5 minutes. Add garlic and cook for 1 more minute. Roughly chop tomatoes and add to pot. Bring to a simmer and cook for 30 minutes. Add basil and cook 2 more minutes. Remove from heat and puree with a stick blender or carefully transfer to a traditional blender to puree. Return pot to stove and add Parmigiano Reggiano rind. Bring to a simmer and cook for 1 hour, allowing cheese to impart its flavor into the sauce the the sauce to thicken. Remove rind and season to taste with salt, pepper, and a pinch of sugar if desired.